McDonald’s chicken McNuggets are ground chicken blended to a paste with egg and salt, shaped into tablespoon-sized nuggets, coated in cornstarch, dipped in a seasoned flour batter, then double fried at 350F. Thirty minutes, makes 30 nuggets.
Blending the chicken into a paste in a food processor is the step that gives you the McDonald’s texture instead of a regular chicken nugget. Diced or minced chicken holds its grain and chews like a chunk of meat. Blended chicken breaks down into a smooth, uniform paste that sets into that dense, bouncy bite you get from the box. One egg and salt go in with the chicken, nothing else.
Double frying is what builds the crunch that lasts. The first fry at 350F for 3 minutes cooks the inside and sets the batter. The nuggets come out, rest on paper towel, then go back in for another 2 minutes. That second pass crisps the outside into a shell that stays crunchy even after sitting for a few minutes. Skip the second fry and the coating goes soft before the nuggets reach the table.
McDonald’s Chicken McNuggets
Course: Dinner, SidesCuisine: AmericanDifficulty: Easy30
servings20
minutes10
minutes45
kcalGround chicken blended to a smooth paste with egg and salt, shaped by the tablespoon, rolled in cornstarch, dipped in a seasoned flour batter with onion powder, garlic powder, paprika and pepper, then double fried at 350F until golden and crunchy.
Ingredients
- For the nuggets:
2 lbs ground chicken
2 eggs, divided
2 teaspoons kosher salt
1 cup cornstarch
- For the batter:
1 cup flour
1 cup water
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 tablespoon paprika
1 1/2 teaspoons black pepper
1 egg (from the 2 above)
- For frying:
Oil, enough for deep frying
Directions
- Blend the chicken:Add the ground chicken, 1 egg and salt to a food processor. Blend until it forms a smooth paste.
- Shape and coat:Scoop tablespoon-sized portions and shape into nuggets. Roll each one in cornstarch until fully coated. Set aside.
- Make the batter:Whisk the flour, remaining egg, water, onion powder, garlic powder, paprika and pepper together until smooth.
- First fry:Heat oil to 350F. Dip each nugget in the batter using a fork, let the excess drip off, and fry for 3 minutes until floating. Remove to paper towel.
- Second fry:Return the nuggets to the oil for 2 more minutes until golden and crunchy. Drain and cool slightly before serving.
FAQs
Why blend the chicken into a paste?
That paste texture is what makes these taste like McDonald’s instead of a homemade chicken nugget. Regular diced chicken chews like a piece of meat. Blended chicken sets into a smooth, dense bite that matches the fast food original. Adding a couple of tablespoons of chicken bouillon to the paste before shaping boosts the flavour even further.
Can you bake or air fry these instead?
Yes. Bake at 400F for 15 to 18 minutes, flipping halfway. Air fry at 375F for 10 to 12 minutes. Neither method gives you the same crust as the double fry, but the inside tastes the same. Spray with oil before cooking so the batter crisps.
Can you freeze these for later?
Yes, and they freeze better than most fried food. Fry them fully, cool completely, then freeze flat on a tray before bagging. Reheat from frozen in a 400F oven for 10 minutes or air fry at 375F for 8 minutes. Do not microwave or the coating goes limp.
What should you serve alongside McNuggets?
Thin shoestring fries are the obvious pairing. Dipping sauces are the real move: sweet and sour, honey mustard, BBQ, or ranch. A simple coleslaw or apple slices on the side balances the fried food if you want something fresh.
How do you store leftovers?
Fridge for 2 to 3 days in a sealed container. Reheat in the oven or air fryer, never the microwave. The double fry gives the coating enough structure to crisp back up on the second heat. Leftover nuggets also work cold in a lunch box the next day.
